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Recipe

Chocolate-Cherry Crisp

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Reward someone with a tasty home-baked dessert. No one needs to know it was so quick and easy.

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( 56 Ratings)

56 Ratings

5 Stars 59%

4 Stars 16%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 19 )

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PREP TIME 10 Min
TOTAL TIME 45 Min
SERVINGS 9

1: can (21 oz) cherry pie filling

1/2: cup Original Bisquick® mix

1/2: cup packed brown sugar

1/2: cup quick-cooking oats

1/4: cup firm butter or margarine

1/2: cup semisweet chocolate chips

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1 Heat oven to 350ºF. In ungreased 8-inch square pan, spread pie filling.
2 In medium bowl, mix Bisquick mix, brown sugar and oats. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
3 Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.

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Expert Tips

Strawberry and raspberry pie fillings are great stand-ins for the cherry pie filling.

Take this easy crisp to your next potluck. Double the recipe and bake in a 13x9-inch pan for a real crowd pleaser.

A scoop of ice cream or a dollop of whipped cream is a natural topper for fruit crisps.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 260

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 4 1/2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 135mg;
Total Carbohydrate 41g

(Dietary Fiber 2g,
Sugars 32g),

Protein 2g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 19 Reviews View All

Posted 10/27/2011 5:44:50 PM REPORT ABUSE YankeeInTX said:

Rating:

This is very easy and quick to make. I liked it, but my husband and daughter thought it was a little too sweet. Instead of using semi-sweet chips next time I might try dark chocolate to decrease the sweetness. Also, it seems like this dish could have used more cherries. Next time I'll use and extra can (or half can) of cherry pie filling, and use more cherries and less of the cherry "liquid". (I will reserve the remaining cherry goo for ice cream topping.) It will probably go further that way... I sort of felt like this was not really 9 servings when I made this the way the recipe directed... Just not enough cherries, but maybe that's the brand of pie filling I was using. The recipe says to serve this warm, but don't plan on eating it right out of the oven. You really do need to let it cool quite a bit (about 45-60 minutes) to let it firm up, otherwise it was just a gloppy mess! I actually preferred it at room temperature, or even cold (our leftovers were stored in the fridge).

This reply was: Helpful Inspiring

Posted 8/18/2011 6:13:18 PM REPORT ABUSE MommaMia0709 said:

Rating:

This is very fast and easy to make for a dinner dessert! I used strawberry pie filling, also adding whip cream when its cooled isn't so soggy then putting it on top as soon as it gets out of the oven. Try it, its good!

This reply was: Helpful Inspiring

Posted 4/24/2011 5:06:02 PM REPORT ABUSE momof3intexas said:

Rating:

I don't bake much at all. But this was so easy to make. I doubled the recipe, and the only thing I changed was to use milk chocolate chips. It was delicious! I took it to the big Easter lunch at my parents' house and everyone loved it. I think ice cream would have been wonderful with it, but I only had whipped cream, and that tasted great on it. I will definitely make this again, and I can't wait to try it with different fruit. Really easy, and really delicious... can't be beat!

This reply was: Helpful Inspiring